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Awesome Thai Chicken Curry Recipe
Chicken curry is a great food to enjoy on a cold winter's night -- especially when you spice it up with serrano peppers the way Chef Cody does! Guaranteed to warm you from the inside out!
If you're like most people, you've probably enjoyed the exotic flavors of curry dishes at your favorite Thai or Indian restaurant, but maybe have been hesitant to try cooking it at home. Or, maybe you just haven't found the recipe that tastes as good as your local spot.
Well, maybe the whole reason the powers that be declared January 9 National Curried Chicken Day is so that great Chefs like Cody Hickman from 360 Catering and Events in Fort Worth, Texas could break it all down and show you, step-by-step how to make your own delicious Chicken Curry Dish from scratch.
Thai Chicken Curry Recipe
16 oz Chicken Breast
3 Tbsp Thai Yellow Curry Paste
1 Tbsp Olive Oil
8 oz Chicken Stock
1/2 Onion Chopped
3 Small Red Potatoes
3 Chile Peppers, chopped with seeds
Directions
Heat oil in a skillet over medium-high heat. Stir curry paste into oil until smooth.
Add chicken; stir to coat each piece.
Pour 1 can coconut milk into skillet and stir until curry paste is completely dissolved and begins to bubble 3 - 5 minutes.
Pour remaining coconut milk, chicken stock, onion, potatoes, and chile peppers into curry paste mixture.
Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 25 minutes. Remove from heat.
Stir fish sauce into chicken curry mixture just before serving.
Brittle candies have been around for years and enjoyed by cultures all over the world. Here in the US, the most common variety is peanut brittle, but it's also commonly made with pecans and almonds in place of the peanuts. In the Middle East, pistachios are the nut of choice, and in parts of Asia, sesame seeds are used. Today, Chef Cody is cooking up a classic peanut brittle recipe that you're going to love. So grab the ingredients, hit play on the video, and we'll see you in the kitchen! Peanut Brittle Recipe Ingredients Unsalted butter -- enough to grease baking pan 2 cups sugar 1/2 cup water pinch of salt 1 1/2 cups salted peanuts (Approx 7 oz) Vegetable oil to dip spatula in for spreading Directions Butter a rimmed baking sheet and set aside. Stir together sugar, water, and salt in medium saucepan. Cook over high heat (without stirring) for about 3 minutes, until sugar begins to melt and turn golden in color. Continue to cook for about 10 minutes, stirring occasionally, until sugar has completely melted and mixture turns golden Amber. Remove pan from heat and stir in peanuts. Immediately pour onto buttered baking sheet. Using an oiled metal spatula, quickly spread mixture to 1/2 inch thickness. Let cool completely (about 15 minutes). Break into pieces, and enjoy! Store in airtight container for up to 2 weeks.
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